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| Maryland Cream Of Crab Soup - Carrol's Creek Recipe |
Category: Soups / Entrees
Rating:
N/A
Servings: 4
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Ingredients
1 tablespoon butter
1 small onion, chopped
2 whole cloves
1 large bay leaf
1 tablespoon all-purpose flour
2 cup milk
1 cup whipping cream
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper (or more)
1/2 lb fresh crabmeat, picked over
8 oz clam juice
1/4 cup dry sherry
1/4 cup chopped fresh chives or -green onio; ns
Cooking Directions:
Melt butter in heavy large saucepan over medium heat. Add onion, cloves and bay leaf and saute until onion is tanslucent, about 3 minutes. Sprinkle with flour and stir 1 minute. Gradually whisk in milk and cream. Add nutmeg and 1/8 teaspoon cayenne pepper. Reduce heat to med-low. Simmer until slightly thickened, anout 15 minutes.
Strain soup into bowl, pressing on solids to release liquid. Return liquid to same saucepan. Add crabmeat, clam juice, and Sherry; simmer until thickened, about 15 minutes (do not boil). Season with additional cayenne pepper, if desired, and salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over low heat.)
Ladle soup into bowls; garnish with chives.
Reprinted from Bon Appetit's "Chefs at Home" magazine, Sept 1997.
entrees,soups
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